Fragrant Coconut Chicken Soup
with pak choi, carrot & potatoes
Fish sauce is a salty condiment common in South-East Asian cuisine. It won't make your food taste noticeably fishy - instead, it provides a subtle savoury, umami taste.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ sachet(s)
Vietnamese-style sauce
(Contains: Soja, Tarwe)
¼ piece
Fresh lemongrass
150 g
Potatoes
90 milliliters
Coconut milk
5 milliliters
Fish sauce
(Contains: Vis)
1 piece
Shallot
1 piece
Carrot
½ piece
Pak choi
½ sachet(s)
Yellow curry spices
100 g
Chicken thigh strips
Not included in your delivery
200 milliliters
Low sodium chicken stock
½ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Wash or peel the potatoes and cut them into wedges, then rinse under cold water.
- Chop the shallot and slice the carrot into thin crescents.
Did you know... potatoes are a great source of vitamins, such as vitamin B6 and vitamin B11 which keep you energised. Potatoes also provide vitamin C for a strong immune system.
- Heat a drizzle of sunflower oil in a soup pot or large pan over medium-high heat and fry the shallot for 1 minute.
- Add the chicken, yellow curry spices, potato wedges and carrot and fry for 3 minutes, then pour in the coconut milk and the stock.
- Bruise or pierce the lemongrass in three places and add it to the soup.
- Lower the heat, then cover with the lid and allow to simmer gently for 9 - 12 minutes.
- Remove and discard the base of the pak choi and finely chop both the stem and the leaves.
- Add the pak choi to the soup and cook gently for 3 minutes, then stir in the fish sauce* and the Vietnamese-style sauce.
- Check if the potatoes and the carrot are done, then season to taste with salt and pepper.
- Add another splash of fish sauce as preferred.
*Take care, this ingredient is salty! Use as preferred.
- Take the lemongrass out of the soup and discard.
- Serve the soup in bowls or deep plates.
